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Chakkara Pongal| Sweet Pongal Recipe | Sakkarai Pongal

Chakkara Pongal /Sweet Pongal is specially offered to god as Naivedyam during festivals in south India. Today I have made this dish in a pressure cooker. Here in this recipe rice and dals are cooked then I add jaggery syrup along with elachi/cardamom powder, dry fruits, and edible camphor. The smell and taste of elachi, edible camphor is divine.
5 from 9 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Sweet
Cuisine: Indian
Servings: 4
Author: Pavani


  • Rice - 1 Cup
  • Jaggery - 1 cup
  • Moong Dahl - ¼ cup
  • Channa Dahl - 1 tbsp
  • Cashew nuts - 2 tbsp
  • Ghee - ¼ cup
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1 Tsp
  • Pacha karpuram/Edible camphor - A pinch optional


  • Wash the rice and soak for 10 mins
  • Heat a pan and dry roast the Moong Dahl and the channa Dahl over low flame till aroma comes
  • Meanwhile, grate the jaggery and add it to a pan then pour water till it covers the jaggery
  • Mix well and heat them on low flame till the jaggery dissolves completely
  • Take a pressure cooker and add the soaked rice along with the moong Dahl and the channa Dahl and add 2 ½ cups of water and pressure cook for 2-3 whistles
  • Drain the jaggery syrup to remove any impurities
  • Once the pressure comes out add the jaggery syrup to the cooked rice and pressure cook it for another 1-2 whistle
  • Once the pressure releases, mash the cooked rice a little bit with the back of a ladle
  • Add the Cardamom powder, eatable camphor and mix well, heat another pan with ghee and fry the nuts and add this to the cooked rice and mix well
  • Transfer to a bowl and enjoy the tasty and delicious Pongal
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